Matcha Green Tea Cupcakes With Buttery Honey Buttercream Recipe


Matcha Green Tea Cupcakes With Buttery Honey Buttercream are ideal for all occasions but were originally inspired with St. Patrick’s Day in mind.

 

Ingredients

Matcha green tea cupcakes (Adapted from Baked In)
Makes 5-6 dozen mini cupcakes

  • 1½ cups cake flour
  • 1 cup all-purpose flour
  • 1¼ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons matcha powder
  • 1 cup milk
  • 2 large eggs
  • ½ cup unsalted butter, room temperature
  • Zest of one lemon
  1. Preheat the oven to 180º
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, and matcha green tea powder.
  3. In a separate bowl (or the bowl of stand mixer), beat together milk, eggs, butter, and lemon zest until combined.
  4. With the mixer on medium low, slowly add the flour mixture just until combined.
  5. Fill each lined mini muffin tin 2/3 full. Bake for 12-15 minutes, until a toothpick inserted in the middle comes out with just a few crumbs.

Honey buttercream (Recipe from Baked In)

  • 2 large egg whites
  • ½ cup plus 2 tablespoons sugar
  • ¾ cup of unsalted butter, room temperature (next time, I might reduce this to just half of a cup, as it was really buttery, but if that’s how you like it, keep as is:)
  • 2 tablespoons honey
  1. Bring a couple of inches of water to simmer in a medium sauce pan over medium heat.
  2. In the bowl of a stand mixer, stir together egg whites and sugar until combined.
  3. Place bowl over the sauce pan and whisk continuously until the sugar is complete dissolved and it becomes glossy and white, or until it reaches 60ºF.
  4. Transfer to the bowl of a stand mixer, and using the whisk attachment, whisk the mixture until it cools, and holds stiff peaks (about 8 minutes).
  5. Using the paddle attachment, add the butter 2 tablespoons at a time, until completely combined. Beat until smooth, about 3-5 minutes (it’s possible there will be a point when your frosting looks curdled, but keep beating until it smooths out – this didn’t happen to me, but the original recipe warned me of this).
  6. Add the honey and mix until combined.
  7. Frost cupcakes and devour!
Thank you to Sarah from SnixyKitchen for allowing us to share this yummy recipe :-)


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